Characteristics of Intramuscular Connective Tissue in Low Sodium Dry-Cured Meat during Processing
LIU Chenghua, LI Shun, ZHANG Yawei, LIU Shixin, HUANG Xiaochuang, CHEN Dongdong, PENG Zengqi
FOOD SCIENCE . 2018, (1): 91 -98 .  DOI: 10.7506/spkx1002-6630-201801014